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Crispy, Golden French Fries

In my last post, I whined about having the flu and since I feel better, I seem to have my appetite back...and I was craving french, I hopped to it and made us some! Have I mentioned that I love food?!

On the rare occasion that I make french fries, I like to use russet potatoes, salt and either peanut oil or lard...not artery friendly, but delish!

I don't own a deep fryer, so I generally use a heavy bottomed sauce pan and a candy thermometer...Pour in your oil (enough so there is at least a few inches of oil in your pot) and set your stove to medium/high heat...allow the oil to reach a temperature of around 375 degrees fahrenheit.

While your oil is heating up, wash, peel and dry about 4-5 large russet potatoes...Using a paper towel, dab off any excess moisture there may be on the potatoes...water and boiling oil definitely do not mix!

Cut the potatoes into sticks...

...and again, using paper towels, dry off the potatoes before frying.

When the oil is up to temperature, fry potatoes in small batches until golden brown...(see how hot that oil gets?...if you add even a small amount of water to that, you're asking for some nasty burns when the oil for God's sake, dry off those potatoes and be careful!!).

Remove first batch from the hot oil...

...and place on a large tray covered in paper towels to absorb any excess oil. Set aside and continue to fry the rest of the potatoes, allowing the oil to come back up to the proper temperature between batches.

Once all of the potatoes have been fried,

...allow the oil to heat up and fry the potatoes again, in small batches, draining the double fried french fries on paper towels...repeat steps until all of the potatoes have been fried twice. While the fries are still hot, sprinkle with salt.

Frying them twice in small batches, creates nice crispy, golden french fries...

A treat fit for a post flu craving...A tad heavy on a delicate stomach and I may have blown out of the starting gate too soon with these, but man, were they good!

Homemade French Fries

4-5 large russet potatoes

peanut oil or lard for deep fat frying


1. To a deep fat fryer or in a heavy bottomed, large saucepan, add your cooking oil or lard...there should be at least a few inches of oil in the bottom of pan.

2. Turn your stove to medium/high heat, then using a deep frying or candy thermometer, bring the oil to about 375 degrees fahrenheit. While you wait for the oil to heat up, wash, peel and slice 4-5 russet potatoes into sticks.

3. Using paper towels, dab any excess moisture there is on the potatoes (you do not want to add any moisture to hot fat!). Once the oil is up to temperature, fry the potatoes in small batches until golden brown.

4. Place on a paper towel lined tray and continue frying the rest of the potatoes, letting the oil come back up to 375 degrees between batches.

5. Once all of the potatoes have been fried once, fry them again in small batches until each batch has been fried twice...this creates crispy, golden french fries!

6. While the french fries are still hot, sprinkle salt over top before serving...enjoy!

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